Restaurants Townsville – Yongala Lodge
This historic venue continues to grow in stature as one of Townsville’s most enjoyable restaurants. The romance and adventure of the building is consistently matched by the very high quality of the food and the friendly professionalism of the staff. I always enjoy eating there – and I am happy to suggest you make your booking and see what I mean.
The new menu is an extension of the last – and keeps just reading it is turning on my tastebuds! It is great to see the Gluten Free and Vegan dishes on the increase, and the Banquet is amazing value if you have a group of 4 or more – or you are planning a function.
Appetizers
Entrées
Soup of the day 9.9
A delicious bowl of hot soup changing on a daily basis – ask your waiter for today’s selection. (*GF)
Arancini 16.0
Chorizo, sun ripened tomato & mozzarella risotto balls – served with a garlic aioli.
Keftethes 15.0
Traditional greek meatballs of lamb combined with flavours inspired by the Mediterranean. Served with a yoghurt and mint dipping sauce.
Mezethes (Greek Delicacies) 19.5
A combination plate of our finest entrees including Calamari, Keftethes, Arancini and Spanikopita.
Oysters – 8 per serve
Casanova once said oysters are “a spur to the spirits and to love”. Large New Zealand oysters served… (GF)
Natural 19.9
Kilpatrick – Grilled with bacon and Worcestershire sauce 21.9
Champagne – Grilled with a cheesy champagne and cream sauce 21.9
Ravioli Napolitana 15.5
Spinach & Ricotta ravioli served with a traditional napolitana sauce and finished with a medley of roasted Mediterranean vegetables. (V)
Calamari 16.5
Tender calamari dusted in seasoned flour & splashed with olive oil, lemon & oregano. (*GF)
Octopus 18.9
Tender baby octopus marinated with garlic, lemon juice & oregano. (GF)
Pork Belly 19.9
Confit of Pork flavoured with star anise and coriander served with an apple veloute. (GF)
Mains
Baked Chicken 27.9
Oven roasted chicken breast roulade stuffed with camembert and roasted capsicum wrapped in prosciutto. Served with creamy white wine and spring onion sauce. (GF)
Herb Crusted Lamb Rack 42.9
Succulent lamb coated with herbs, with a red wine jus served on a bed of creamy mash and seasonal vegetables.
Greek Isle Seafood 31.9
Selection of cooked prawns, calamari and local barramundi. This dish is finished with a side of Greek salad. (*GF)
Barramundi Meuniere 28.9
Fish fillet grilled with a lemon butter sauce. Served with a Greek style salad. (*GF)
Mediterranean Chicken Pie 24.9
Succulent Chicken breast pieces in a tomato, feta and olive sauce topped with a crisp pastry crust.
Haloumi Stack 23.9
Layers of grilled haloumi, roasted eggplant, zucchini, capsicum in a Napolitan sauce. Topped with a golden puff and a greek style salad. (*GF, V)
Reef & Beef 38.9
300g MSA porterhouse topped with prawns in a creamy garlic sauce. Served with seasonal vegetables. (GF)
Steaks – Choice of Pepper or Mushroom Sauce
350g MSA Rib Fillet served with seasonal vegetables 38.9
300g MSA Rump served with seasonal vegetables 27.9
250g MSA Eye Fillet served with seasonal vegetables 36.0
Banquet 44.9
(Minimum of 4 people)
APPETIZERS
Combination Dips
ENTRÉES
Arancini Balls
Spanikopita
Calamari
Kefethes
MAINS
Lamb Rack
Chicken Pie
Garithes Feta Prawns
DESSERTS
Desserts
Tea & Coffee
Restaurants Townsville - Yongala
Restaurants Townsville
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